Recipe: Homemade Cantonese Bacon

Home Cooking Recipe: Homemade Cantonese Bacon

Notes:

The autumn wind, the taste of eating, is an old saying in our Guangdong. Every autumn, when the north wind blows, we will dry some sausages and bacon, so that we can make ourselves a claypot rice, stir-fry, steamed, 焖~~~ After all, we make clean, hygienic, attractive color, authentic taste, than It’s so delicious to eat outside. It’s the so-called healthy eating and the peace of mind. Every year, the grandfather gives us the sun. The grandfather is recognized as the master of the sun-flavored taste in our country. Everyone who asks him to help him every year can do more. After all, his old man is 88 years old this year. We must learn to do it ourselves, and we must not bother him. This method is based on the steps of the grandfather, I hope to help everyone. But the weight of the marinade is not called, it is all based on the feeling, so it is given a rough number~ In our south, the taste of the sun is best before the winter solstice, no rain, the weather is better than the north wind

Ingredients:

Steps:

  1. Home Cooking Recipe: Choose fat and thin interval, it is best to have five layers, with pork belly. Ask the store to scrape the hair and help you divide the meat into one piece. Remember to cut a small hole with a knife at the end of the meat, so that the string can be hung up and dried. 8 pounds of meat, I asked the store to divide me into 10 pieces, come back and rinse the meat with warm water (remember that it is warm water, not boiling water, warm water is better than tap water, and it is not so greasy to wash out)

    Choose fat and thin interval, it is best to have five layers, with pork belly. Ask the store to scrape the hair and help you divide the meat into one piece. Remember to cut a small hole with a knife at the end of the meat, so that the string can be hung up and dried. 8 pounds of meat, I asked the store to divide me into 10 pieces, come back and rinse the meat with warm water (remember that it is warm water, not boiling water, warm water is better than tap water, and it is not so greasy to wash out)

  2. Home Cooking Recipe: Prepare the marinated ingredients: salt, sugar, soy sauce, soy sauce, koji

    Prepare the marinated ingredients: salt, sugar, soy sauce, soy sauce, koji

  3. Home Cooking Recipe: Wash the dried pork belly to dry the water (I wipe it with kitchen paper), stir the salt evenly, marinate for about 4 hours, preferably turn it twice in the middle.

    Wash the dried pork belly to dry the water (I wipe it with kitchen paper), stir the salt evenly, marinate for about 4 hours, preferably turn it twice in the middle.

  4. Home Cooking Recipe: Burn a pot of water, about 80 degrees, pour the pork belly into the pot, use a shovel to turn it, scald it, and the skin color will be picked up and dried immediately (this process did not take pictures, if you do it next time). Everyone pays attention to Kazakhstan, about 80 degrees of water, not boiling water, it will burn, not to let you cook the meat

    Burn a pot of water, about 80 degrees, pour the pork belly into the pot, use a shovel to turn it, scald it, and the skin color will be picked up and dried immediately (this process did not take pictures, if you do it next time). Everyone pays attention to Kazakhstan, about 80 degrees of water, not boiling water, it will burn, not to let you cook the meat

  5. Home Cooking Recipe: The pork belly that has been boiled and dried is packed in a large bowl. In addition, a large bowl is used to mix the sugar, soy sauce, soy sauce and wine. All of them are poured into a large basin, and the gloves are put up and down. Evenly spread the sauce and marinate for one night (remember to flip several times in the middle to allow the meat to fully absorb the sauce)

    The pork belly that has been boiled and dried is packed in a large bowl. In addition, a large bowl is used to mix the sugar, soy sauce, soy sauce and wine. All of them are poured into a large basin, and the gloves are put up and down. Evenly spread the sauce and marinate for one night (remember to flip several times in the middle to allow the meat to fully absorb the sauce)

  6. After pickling for one night, the next day, use the prepared rope to string the meat together and hang it on the balcony to dry it. (It is best to lay a second layer of newspaper underneath, because there will be sauce in the first 2 days. Drop it, it’s dirty, I’m tearing up a big carton and laying it underneath. If it’s big, it’s about 4 or 5 days. Don’t dry it too much. If it’s too dry, it’s hard, but not good to eat. If the amount is large, it can be cut into a section with scissors after drying, and then sealed and placed in the refrigerator for refrigeration or freezing. It can be eaten for a long time.

Tips:

1. It is best to choose two kinds of bacon and fore leg meat. 2. The bacon that has been cured and then marinated is easy to color, looks good, and tastes good. The skin is not tough. 3. When I make it, I call the pork belly. The marinade is not weighed. It is based on the feeling of marinade, so it gives the approximate weight. I hope to see the fortune. 4, put the soy sauce for the color to look good, no to put it, 5, the wine is the best. Instead of changing the wine, put the height of the house at the height of the white wine instead.


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